Identification of critical points during domestic food preparation: An observational study

British Food Journal

Volumn 113, Issue 6, 2011, Pages 766-783

  Kennedy, Jean ^a   Gibney, Sarah ^a   Nolan, Aisling ^a   O'Brien, Stephen ^a   McMahon, M Ann S ^b   McDowell, David ^b   Fanning, Seamus ^a   Wall, Patrick G ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Contamination; Diseases; Food products; Food safety; Ireland; Microbiology

Indexed keywords

EID: 79958721205     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701111140106     Document Type: Article

References (33)

1. Albrecht, J.A. (2007), "Food safety knowledge and practices of consumers in the USA" in Journal of Consumer Studies & Home Economics, Vol. 19, No. 2, pp. 119-34.
2. Altekruse, S.F., Yang, S., Timbo, B.B. and Angulo, F.J. (1999), "A multi-state survey of consumer food-handling and food-consumption practices" in American Journal of Preventive Medicine, Vol. 16, pp. 216-21.
3. Anderson, J.B., Shuster, T.A., Hansen, K.E., Levy, A.S. and Volk, A. (2004), "A camera's view of consumer food-handling behaviours" in Journal of the American Dietetic Association, Vol. 104, pp. 186-91.
4. Beumer, R.R. and Kusumaningrum, H. (2003), "Kitchen hygiene in daily life" in International Biodeterioration & Biodegradation, Vol. 51, pp. 299-302.
5. Brennan, M., McCarthy, M. and Ritson, C. (2007), "Why do consumers deviate from best microbiological food safety advice? An examination of "high-risk" consumers on the island of Ireland" in Appetite, Vol. 49, No. 2, pp. 405-18.
6. Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E. and Clancy, M. (2007), "Food safety hazards lurk in the kitchens of young adults" in Journal of Food Protection, Vol. 70, pp. 991-6.
7. Dharod, J.M., Perez-Escamilla, R., Bermudez-Millan, A., Segura-Perez, S. and Damio, G. (2004), "Influence of the fight BAC! Food safety campaign on an urban Latino population in Connecticut" in Journal of Nutrition Education and Behavior, Vol. 36, No. 3, pp. 128-34.
8. Eurobarometer (2006), "Risk perception: Eurobarometer survey report" Special Eurobarometer 238/Wave 64.1 - TNS Opinion & Social, available at: http://ec.europa.eu/public_opinion/archives/ebs/ebs_238_en.pdf.
9. European Food Safety Authority (EFSA) (2009), The Community Summary Report on Food-Borne Outbreaks in The European Union in 2007, available at: www.efsa.europa.eu/en/scdocs/scdoc/271r.htm.
10. Evans, J.A., Stanton, J.I., Russell, S.L. and James, S.J. (1991), Consumer Handling of Chilled Foods: A Survey of Time and Temperature Conditions, Ministry of Agriculture, Fisheries, and Food, Food Science Division II, London.
11. Fischer, A.R.H., Frewer, L.J. and Nauta, M. (2006), "Toward improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food-handling practices" in Risk Analysis, Vol. 26, pp. 1323-38.
12. Fischer, A.R.H., De Jong, A.E.I., Van Asselt, E.D., De Jonge, R., Frewer, L.J. and Nauta, M.J. (2007), "Food safety in the domestic environment: an interdisciplinary investigation of microbial hazards during food preparation" in An International Journal, Vol. 27, pp. 1065-82.
13. Frewer, L.J., Howard, C. and Shepherd, R. (1995), "Genetic engineering and food: what determines consumer acceptance?" in British Food Journal, Vol. 97, No. 8, pp. 31-6.
14. Gorman, R., Bloomfield, S. and Adley, C.C. (2002), "A study of cross-contamination of food-borne pathogens in the domestic kitchen in the Republic of Ireland" in International Journal of Food Microbiology, Vol. 76, pp. 143-50.
15. Home Economics Support Services (2003), available at: www.homeeconomics.ie/../TEACHER%20NOTES%20Oct%20-%20Nov%202003.doc (accessed 16 January 2010).
16. Hoorens, V. and Harris, P. (1998), "Distortions in reports of health behaviors: the time span effect and illusory superiority" in Psychology & Health, Vol. 13, pp. 451-66.
17. International Scientific Forum on Home Hygiene (IFH) (2009), "The global burden of hygiene-related diseases in relation to the home and community", available at: www.ifh-homehygiene.org/IntegratedCRD.nsf/eb85eb9d8ecd365280257545005e8966/29858AA006FAAA22802572970064B6E8/$File/The%20global%20burden%20of%20hygiene-related%20diseases%20in%20relation%20to%20the%20home%20and%20community.pdf.
18. Jay, J.M. and Rivers, G.M. (1984), "Antimicrobial activity of some food-flavoring compounds" in Journal of Food Safety, Vol. 6, pp. 129-39.
19. Kennedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C. and Bolton, D.J. (2005), "Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators" in Journal of Food Protection, Vol. 68, pp. 1421-30.
20. Kennedy, J., Nolan, A., Gibney, S., O'Brien, S., McMahon, M.A.S., McKenzie, K., Healy, B., McDowell, D., Fanning, S. and Wall, P.G. (2011), "Determinants of cross-contamination during home food preparation" in British Food Journal, Vol. 113, No. 2, pp. 280-97.
21. Mullan, B.A. and Wong, C.L. (2009), "Hygienic food-handling behaviours. An application of the theory of planned behaviour" in Appetite, Vol. 52, No. 3, pp. 757-61.
22. Nauta, M.J., Fischer, A.R.H., van Asselt, E.D., de Jong, A.E.I., Frewer, L.J. and de Jonge, R. (2008), "Food safety in the domestic environment: the effect of consumer risk information on human disease risks" in Risk Analysis, Vol. 28, No. 1, pp. 179-92.
23. Raab, C.A., Woodburn, M.J., Schroder, M.J.A., Horsburgh, K., Warwick, J., McIlveen, H., Strugnell, C., Banks, W.T., Wang, C. and Brewer, M.S. (1997), "Changing risk perceptions and food-handling practices of Oregon household food preparers" in International Journal of Consumer Studies, Vol. 21, pp. 117-30.
24. Redmond, E.C. and Griffith, C.J. (2003a), "A comparison and evaluation of research methods used in consumer food safety studies" in International Journal of Consumer Studies, Vol. 27, No. 1, pp. 17-33.
25. Redmond, E.C. and Griffith, C.J. (2003b), "Review: consumer food handling in the home. A review of food safety studies" in Journal of Food Protection, Vol. 66, pp. 130-61.
26. Redmond, E.C. and Griffith, C.J. (2004), "Consumer perceptions of food safety risk, control and responsibility" in Appetite, Vol. 43, No. 3, pp. 303-13.
27. Regulation (EC) (2002), "No. 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety" in Official Journal of the European Communities, Vol. 31, pp. 1-24.
28. safefood (n.d. a), "Handwashing", available at: www.safefood.eu/en/Consumer/Preparing-food/Cleaning-the-basics/Handwashing/ (accessed 16 January 2010).
29. safefood (n.d. b), "Cooking meat", available at: www.safefood.eu/en/Consumer/Preparing-food/Cleaning1/Cooking-meat/ (accessed 16 January 2010).
30. Unklesbay, N., Sneed, J. and Toma, R. (1998), "College students' attitudes, practices, and knowledge of food safety" in Journal of Food Protection, Vol. 61, pp. 1175-80.
31. Worsfold, D. and Griffith, C.J. (1997), "Assessment of the standard of consumer food safety behaviour" in Journal of Food Protection, Vol. 174, No. 60, pp. 399-406.
32. Lasta, J., Rodriguez, R., Zanelli, M. and Margaria, C.M. (1992), "Bacterial count from bovine carcasses as indicator of hygiene at slaughtering places: a proposal for sampling" in Journal Food Protection, Vol. 54, pp. 271-8.
33. Worsfold, D., Griffith, C. and Worsfold, P. (2004), "A survey of environmental health officers' views of food hygiene training" in British Food Journal, Vol. 106, pp. 51-64.